—Longmont Dairy Farm

Cheddar-Pepper Bread

It’s so rewarding to smell fresh bread baking in the kitchen. This is a perfect activity to do with kids. 6-8 servings.

1 package yeast

¼ cup warm water

3 cups flour

1 tablespoon sugar

2 teaspoons fresh ground black pepper

½ cup warm LDF milk

2 tablespoons butter, melted

1 large egg

1 cup Tillamook Shredded Sharp Cheddar Cheese

In a measuring cup, add yeast to ¼ cup of warm water, stir and let sit for 10 minutes to activate.

Combine flour, sugar and pepper in a food processor. In a separate bowl, mix the milk, melted butter and egg, and stir well.

With the processor running, pour the yeast mixture and then the milk mixture through the feed tube. When dough has formed a ball, stop and add the cheese. Pulse for about 15 seconds. Check to see that cheese is combined into the dough.

Turn dough onto a floured surface and knead until smooth. Place in a buttered bowl, and roll the dough ball to coat with butter. Cover with plastic wrap and keep in a warm location allowing the dough to rise for about 30 minutes.

Butter a baking sheet. Punch down the dough and form into a loaf and place on the sheet. (You can also place in a loaf pan.) Cover and let rise for 30 minutes. Pre-heat the oven to 350°F during the last 10 minutes. Bake for 30 to 35 minutes until medium brown. Serve warm with butter.